4-501.11; Core - (REPEAT) One hot holding cabinet had damaged door gaskets and broken glass door and some shelving in dish machine area and in downstairs dry storage were rusty. Bottom shelf below grill top was detached/damaged. Food service equipment shall be kept in good repair. Replace damaged equipment above with similar approved equipment. 4-502.11(A) and (C); Core - (REPEAT) Found some damaged/cracked food containers and utensils. Food service utensils shall be kept in good repair. Discard damaged items.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-304.12; Core - Several in-use utensils/knives were stored in sanitizer water between uses. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in any of the following ways: In the foods with their handles above the top of the food OR on a dry and clean surface OR in running water of sufficient velocity to flush particulates to the drain; if used with moist food such as ice cream or mashed potatoes OR in hot water maintained at 135F or above all times. Properly store in-use dispensing/preparation utensils as stated above.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - The bulk milk dispensing tubes extending down from white and chocolate milk bags were longer than one inch. The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head. Cut bulk milk bag dispensing tubes as stated above. 4-903.11(A) and (C); Core - Several disposable plates were stored with food contact sides up at serving lines. Also; large roll of plastic wrap was stored unprotected on downstairs dry storage shelf. Single service disposable food/beverage items shall be protected from contamination. Cover or invert disposable plates and keep plastic wrap roll in clean; covered container.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
3-501.16 (A) (1); Priority - (REPEAT) Some hot TCS* foods were holding below 135F (see temperature chart). After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout the entire product. CDI by reheating foods or thoroughly stirring foods that were at incorrect temperatures.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.16 (A) (2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - (REPEAT) A few cold TCS* foods were above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.17; Priority Foundation - Bags of white and chocolate milk in bulk dispenser at self-service counter did not have dates the bags of milk were opened. Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. CDI by placing open dates on bags of milk.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - (REPEAT) In walk-in freezer; ice was accumulated on food box below. Food shall not be stored under leaking water/condensation lines. Do not store food under leaks. Until leaks are fixed; place pan under leaking areas.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
6-501.11; Core - (REPEAT) Walls throughout kitchen facility and in bathrooms used by kitchen staff had holes and peeling paint. Kitchen floor tile grout was worn down between several tiles; and tiles were damaged/missing in mop sink/can wash area. Walk-in cooler 2 has damaged ceiling. Walk-in cooler 3 had drips forming from seam in ceiling. Walk-in freezer door had ice accumulated on food boxes and floor below. Physical facilities shall be kept in good repair; with floors and walls smooth and cleanable. Repair damaged surfaces surfaces/fixtures and leaks stated above; seal holes and replace missing grout/tiles. 6-501.12; Core - Ice was accumulated on floor in walk-in freezer; and some flooring was soiled under shelving/corners in dry storage. Physical facilities shall be kept clean. Remove accumulated ice on freezer floor; and increase cleaning frequency of dry storage flooring.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
2-401.11(A); Core - Observed employee beverage with no lid stored above clean disposable plastic wrap. Employee beverages shall be kept covered and employees shall eat and drink only in designated areas where the contamination of food; clean equipment and utensils cannot result. Instruct employees to keep lids on personal beverages and store beverages below and away from food and clean equipment/utensils.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5-205.11 (B); Priority Foundation - One handsink had a bucket stored in the sink basin. A handwashing sink may not be used for purposes other than handwashing. CDI by removing bucket from sink basin. 6-301.12; Priority Foundation - No paper towels were available at one kitchen handsink. Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks. CDI by replacing paper towels. NOTE: Ensure all paper towel dispensers are working properly to dispense towels as needed.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-302.11(A)(2); Priority - In walk-in cooler; some trays with raw meats were stored above pans of cooked food on speed rack in one walk-in cooler. Foods shall be stored according to final cook temperatures and to prevent cross-contamination. CDI by properly storing foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-501.112; Priority Foundation - High temperature dish machine only reaching up to 148 F at the rack while in active use; and rinse temperature on machine's thermometer did not exceed 150F (must read at least 180F during final sanitizing rinse). In a mechanical operation; the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90C (194F); or less than 82C (180F); and at least 160F at the dishes (4-703.11). CDI by directing PIC to use 3-comp sink for quaternary ammonium chemical sanitizing until dish machine can be repaired.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.14(A); Priority - Alfredo sauce dated 8/31 was at 43F in upright refrigerator (prepared/cooled from the day before). Other food in this refrigerator was at 38F. TCS* foods shall be cooled from be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI by voluntarily discarding alfredo sauce.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16 (A) (1); Priority - Several hot TCS* foods were holding below 135F (see temperature chart). After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout the entire product. CDI by reheating foods at incorrect temperatures.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.16 (A) (2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - Some cold TCS* foods were above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - A few wiping sanitizer buckets were not labeled as "sanitizer". Working containers of cleaners and sanitizers shall be labeled with the names of the products inside them. CDI by labeling sanitizer buckets.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Alfredo sauce was cooling in covered container with 6+ inch food depth; and interior bottom of lid had large condensation build-up. Foods such as ham were cooling on speed rack that was covered with plastic bag on it and condensation accumulated on bag interior. TCS* foods shall be cooled using any of the following cooling methods:(1) Placing the food in shallow pans with 2-4 inch foo depth; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling such as ice paddles; freezer; etc.; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; (7) Arranging in equipment to provide maximum heat transfer through the container walls; and/or (8) Loosely covering or completely uncovering cooling food if there's no overhead contamination. CDI by changing cooling methods for faster cooling or voluntarily discarding food (alfredo sauce). 4-301.11; Priority Foundation - Walk-in cooler 2 was not consistently maintaining TCS* foods at 41F or less. Equipment for cooling and cold holding TCS* foods shall be sufficient in number and capacity to maintain required food temperatures properly. Maintain air temperature of this unit at 41F or less. Not corrected during inspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - In walk-in cooler 2; some boxes of food were stored under dripping evaporator/lines and condensation drips. Food shall not be stored under leaking water/condensation lines. CDI by removing food from under dripping areas. 3-306.11; Priority - At serving line; observed uncovered cookies and other pastries sitting out in the open with no protection from customers serving themselves. Also; uncovered/unprotected apples were sitting on counter for consumers. Except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; sneeze guards or other effective means. CDI by properly protecting pastries and apples.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.14; Core - Wiping cloths were stored in soapy water bucket. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the required concentration of 200-400 ppm. Maintain in-use wiping cloths as stated above or in soiled laundry area.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-903.11(A); (B) and (D); Core - Observed several pans and food containers stacked while wet; and some clean food containers with food contact sides up and unprotected. Clean equipment and utensils shall be stored In a self-draining position that allows air drying and covered or inverted. Separate stacked pans/containers and completely air dry before stacking. Once dry; cover or invert containers/pans.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core - One hot holding cabinet had damaged door gaskets and broken glass door. At least one upright refrigerator had peeling/rusty shelving. Food service equipment shall be kept in good repair. Replace damaged equipment above with similar approved equipment. 4-502.11(A) and (C); Core - Found some damaged/cracked food containers and utensils. Food service utensils shall be kept in good repair. Discard damaged items.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.15; Core - One handsink and a produce sink had no cold running water (water knob was stripped). Plumbing and its components shall be maintained in good repair. Repair cold water at sinks so there is cold running water under pressure available.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-501.113; Core - Since trash compactor was not operable; uncovered large dumpsters of trash were temporarily used for the food service operation. Outdoor trash/recycling receptacles shall have tight-fitting lids and doors. Store trash in covered trash dumpsters. 5-501.115; Core - Observed old trash and food debris on ground around large uncovered dumpsters; with significant fly/maggot accumulation. Trash/recycling enclosures shall be maintained clean and free of unnecessary items. Remove all old trash; debris; etc. and properly dispose of it.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
6-501.11; Core - Walls throughout kitchen facility had holes; peeling paint; missing tiles. Floor tile grout was worn down and holding water/debris in kitchen. Downstairs dry storage room had stained ceiling tiles due to leaks. Many light fixtures were not illuminating properly or were burned out. Women's bathroom used by staff had broken toilet paper dispensers and two broken faucets. Mens' bathroom had peeling paint; ceiling damaged and broken toilet paper dispenser. Walk-in cooler 2 has damaged/leaking ceiling; wall and floor surfaces with large amount of water accumulation on floor. Ice was accumulated on exterior bottom of evaporator. Physical facilities shall be kept in good repair; with floors and walls smooth and cleanable. Repair damaged surfaces surfaces/fixtures and leaks stated above. Replace burned out/improperly functioning light fixtures. 6-501.114; Core - Observed many pieces of equipment in facility that are nonfunctional or broken. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove unnecessary/nonfunctional equipment from facility or repair equipment that needs repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- At the high temp dish machineHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- At the high temp dish machine; noted the handwashing sink was inoperable. A handwashing sink may not be used for purposes other than handwashing. CDI- Plumber on site to repair handwashing sink during inspection.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Observed pans of mashed potato holding between 119-120 F in the hot hold cabinet. Further investigation determined pans were place on a speed rack and room temp prior to inspection. Cook staff stated mashed potatoes were cooked 1.5 hrs prior to inspection. Maintain hot holding temps at 135 F. CDI- Mashed potatoes reheated to 206 F and placed back into hot holding.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Observed overfilled; double panned; containers of cut cantaloupe and melons temping between 44-45 F. In walk-in cooler #1; observed a containers of boiled eggs temping between 54-56 F. Further discussion determined boiled eggs was held on a speed rack; at room temp; for an extended period while staff was cleaning the walk-in cooler. Maintain TCS items at 41 F or below. CDI- PIC transferred cantaloupe/melons to the walk-in to rapidly cool. Boiled eggs were voluntarily discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)- Observed a tray of boiled eggs were dated for 10/31 and a container of cheese sauce dated for 11/5 in the walk in coolers. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. According to PIC; the date marking label was incorrect. CDI- Items properly labeled.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Walk-in cooler #2 is not functional. Also noted various hot hold and reach in cooler units not working in the prep kitchen and make line area. Maintain equipment in good repair. Repair or replace non-functional equipment.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Person in charge unable to locate high temp dish machine heat strips/ dish plate thermometer. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. VR- PIC will provide image of heat strips or dish plate thermometer via email at tracie.davis@wake.gov by Nov 30th.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core;Observed heavy grease and residue build-up along the HVAC vents near the cook line. Also noted an accumulation of ice build up along the door frame and interior ceiling of the walk-in freezer unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.15; Core; Noted drain line at the mop sink has steady leak. Plumbing shall be maintained in good repair. Plumbing onsite to complete repairs during inspection.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
notedCode 5-202.12 -At the grill stationHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12 -At the grill station; the hot water faucet handle at the handwashing sink is no longer functioning. Ensure that all handwashing sinks provide water at a minimum temperature of 100 F. Repair the hot water faucet handle as needed. 6-301.12 Hand Drying Provision (Pf)- Observed that the paper towel dispensers in the prep kitchen area are not functioning properly. Further inspection revealed that the units are malfunctioning; making it difficult to dispense paper towels. CDI Paper towels were placed at each handwashing sink to ensure availability.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-501.112; Priority Foundation; High temperature dish machine only reaching up to 153 F while in active use. In a mechanical operation; the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90C (194F); or less than 82C (180F); and at least 160F at the dishes (4-703.11). CDI- PIC directed to use 3-comp sink for chemical sanitizing until dish machine can be repaired. Person in charge instructed to use Quat sanitizer to sanitizer dishes as final sanitizing step until repairs completed for high temp dish machine. EHS will conduct verification visit on August 25th.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 3-501.16(A)(1) Observed multiple pans of cooked rice holding at temperatures between 92 F and 103 F on a speed rack in the prep kitchen. AdditionallyFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Observed multiple pans of cooked rice holding at temperatures between 92 F and 103 F on a speed rack in the prep kitchen. Additionally; pans of rice and chopped grilled chicken on the hot holding line were found at temperatures between 112 F -115 F. TCS foods must be maintained at 135°F or above while hot holding. CDI - Cooked rice was reheated to 165 F and returned to the hot holding line. The grilled chicken was discarded.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
notedCode 3-501.16(A)(2) - In Walk-In Cooler #3Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) - In Walk-In Cooler #3; containers of tofu and andouille sausage were found holding at 45-46 F. Further discussion confirmed that Walk-In Cooler #3 is no longer operational; with an ambient temperature reading of 45 F. The facility is currently relying on an outdoor portable cooler as the primary cold holding unit. At the prep station; several TCS items in the tall reach-in cooler were also observed above 45 F (see temp log); including containers of cut cantaloupe (46 F) and black beans (45 F). TCS foods must be maintained at 41F or below during cold holding. CDI - TCS items were either voluntarily discarded or placed on ice to rapidly cool.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-304.14; Core; Buckets of sanitizer and soapy water stored on the floor. Wiping cloths stored in soapy water. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; or 200-400ppm quat). Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. Move containers to low shelves. Return wiping cloths from soapy water to laundry.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.11 - Walk-in coolers #1;2 and 3 are no longer working. Facility currently not holding any TCS items in walk-in coolers #1 and 2. Facility currently using a outdoor portable cooler as their central unit for all bulk cold holding storage. Also noted an accumulation of ice build-up along the condenser line in the walk-in freezer unit. Maintain equipment in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
majorCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf) - Facility missing test strips for the Quat Sanitizer solution. According to PIC; back-up test strips were recently ordered. EHS will return by August 31st to ensure test strips are made available.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-205.15; Core; Hot water faucet is not working for the hand sink near the grill station; also noted steady leak for the handwashing sink located at the pizza station. Plumbing shall be maintained in good repair. 5-205.15 The handwashing sink near the high temp dishmachine is no longer working. Person in charge has taped up the faucet handles to prevent use. Maintain a plumbing system in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.11; Core; Floor tile grout worn down and holding water/debris in kitchen. PHYSICAL FACILITIES shall be maintained in good repair; with floors and walls smooth and cleanable. Regrout/repair the floors so smooth and cleanable.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-202.12; Core; Kitchen handwashing sink hot water only reaching 59F. When asked; PIC stated maintenance is currently working on the hot water boiler. A handwashing sink shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. Finish repairs so handwashing stations able to provide hot water to at least 100F. 6-301.12; Priority Foundation; Front service handwashing sink out of paper towels. Paper towel dispenser at handwashing sink by office also out of towels; with roll of towel sitting up on top; not easy to reach. Each handwashing sink shall be provided with: Individual; disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. CDI- Paper towels added during inspection.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-501.112; Priority Foundation; The high-temperature dish machine in active use; sanitizing rinse is not reaching a high enough temperature; measured at 154.5F. In a mechanical operation; the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90C (194F); or less than 82C (180F); and at least 160F at the dishes (4-703.11). CDI- PIC directed to use 3-comp sink for chemical sanitizing until dish machine can be repaired. (school will be on spring break starting next week) 4-601.11 (A); Priority Foundation; Pans stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for cleaning during inspection. [REPEAT]
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(1) ; Priority; Hot-Holding: Pizzas not holding hot enough at self-serve station; measured at 99F and 129F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify proper heat/reheat temperatures reached before placing foods into hot-hold units. CDI- Pizza discarded by PIC during inspection. Recommend using TPHC (Time as Public Health Control) for these foods. Educational material for TPHC provided.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In front service station with TCS foods in shallow pans; cut tomato measured at 45F; cut melon at 45F; and tofu at 44F; holding too warm (TPHC not in place). Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Of-temperature TCS foods voluntarily discarded by PIC during inspection. Recommend using TPHC (Time as Public Health Control) for the cold bar with the shallow pans. Educational information on using TPHC provided to PIC.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing (completely faded off) on bucket of sanitizer and soapy water. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection. [REPEAT]
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
3-302.12; Core; Labeling missing on squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-304.14; Core; Buckets of sanitizer and soapy water stored on the floor. Wiping cloths stored in soapy water. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; or 200-400ppm quat). Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. Move containers to low shelves. Return wiping cloths from soapy water to laundry.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-202.16; Core; Pair of tongs stored as clean with handle coating cracked and falling apart. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove the damaged coating. 4-501.11; Core; Walk-in cooler #1 is not working. Handwashing sink in dish room is bagged over; not working. Clean and empty while awaiting repairs. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items. [REPEAT]
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Hi-temp dish machine in use. PIC now has a Plate Simulating Temperature Disk to test that at least 160F sanitizing rinse reached at the dishes; but it is not functioning; likely batteries dead and no replacement batteries available. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. CDI- 160F Thermal Labels provided to PIC; to tide over until disk battery gets replaced. 4-302.14; Priority Foundation; PIC unable to locate test kit for the quat sanitizer in use. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. VR-VERIFICATION REQUIRED. Obtain a sanitizer test kit for the sanitizer in use (quat) within 10 days and text picture of obtained sanitizer test kit to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. [REPEAT]
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.11; Core; Floor tile grout worn down and holding water/debris in kitchen. PHYSICAL FACILITIES shall be maintained in good repair; with floors and walls smooth and cleanable. Regrout/repair the floors so smooth and cleanable. [REPEAT]
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-601.11 (A); Priority Foundation; Pans stored as clean with sticker residue and one with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for cleaning during inspection. [REPEAT]
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing (completely faded off) on bucket of sanitizer and soapy water. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection. [REPEAT]
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
2-402.11; Core; One food handler observed lacking hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Educate staff on Food Code requirements. 2-303.11; Core; Food employee observed wearing bracelet and large ring while working with food. Except for a plain band ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements. [REPEAT]
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.14; Core; Sanitizer concentration in bucket too low at 0-25ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. CDI- Sanitizer remade during inspection. [REPEAT]
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-903.11(A); (B) and (D); Core; Several metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. Recommend adding a couple dedicated drying racks in the adjoining space.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4-501.11; Core; Ground floor walk-in freezer door gasket is torn and hanging out the bottom. Shelf Sections missing in walk-in cooler #1. One front service 4-door unit is labeled at out-of-order. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the torn door gasket. Replace the missing shelving sections. Finish repairs to the 4-door unit. [REPEAT] 4-202.11; Priority Foundation; A couple large plastic food storage containers stored as clean observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and free of sharp internal angles; corners; and crevices. CDI- Damaged containers voluntarily discarded by PIC during inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Hi-temp dish machine in use. PIC does not currently have a functioning Plate Simulating Temperature Disk; or 160F Thermal Labels; to test that at least 160F sanitizing rinse reached at the dishes. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. CDI- PIC stated they have a replacement Plate Simulating Temperature Disk on order; and should arrive soon.[REPEAT]
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
notedCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Residue accumulation in front service area (the grill section) along fronts of low equipment vent covers; low shelves; and along drawer doors/handles/seals. Some char accumulation inside kitchen ovens and residue along exteriors. In walk-in cooler #1; residue accumulation along the shelves. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.18; Core; In mens restroom; urinals with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.11; Core; Floor tile grout worn down and holding water in mop/3-comp sinks area and some spots in main kitchen. By the ground floor walk-in freezer entrance; the concrete flooring is damaged and loose. Corner edging piece missing by drawers in front service area. Some minor wall damage in service area by office. PHYSICAL FACILITIES shall be maintained in good repair; with floors and walls smooth and cleanable. Regrout/repair the floors and repair the walls so smooth and cleanable. [REPEAT]
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-301.12; Priority Foundation; Dish area handwashing sink lacking paper towels. Paper towel dispenser at deli handwashing station not working; needs battery. Each handwashing sink shall be provided with Individual; disposable towels. CDI- Paper towels added during inspection.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4-601.11 (A); Priority Foundation; Meat slicer with food residue accumulation around blade and meat contact areas. When asked PIC stated slicer is cleaned after each use. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Slicer broken down and cleaned during inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-501.16(A)(1) ; Priority; Hot-Holding: Cooked fish not holding hot enough; measured at 93-102F in hot-hold cabinet that uses Sterno cans as heat source. Meatballs in hot-hold unit at service line (not on TPHC) measured at 130F; fish at 125F; and potato cubes at 127F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify proper heat/reheat temperatures reached before placing foods into hot-hold units. CDI- Fish voluntarily discarded by PIC during inspection. Meatballs reheated to at least 165F corrective.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Cold-Holding: Cut tomato; cheese; feta; and swiss cheese at front service lines holding too warm as shown in above grid (TPHC not in place). Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. [REPEAT]
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing (completely faded off) on buckets of sanitizer and soapy water. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
2-402.11; Core; One food handler observed lacking hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Educate staff on Food Code requirements.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3-304.14; Core; Sanitizer concentration in buckets too low at 0ppm quat. Wiping cloths overloaded in sanitizer bucket. Sanitizer bucket stored on floor. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. CDI- Sanitizer remade during inspection. bucket moved up off floor. Recommend getting wiping cloth damp under sanitizer dispenser before adding to the sanitizer bucket.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4-501.11; Core; Paper towel dispenser at deli handwashing station not working; needs battery. Shelf Sections missing/broken in Left walk-in cooler. Ice machine and stove not working. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. PIC states ice machine and stove in process of being surplused. Repair the paper towel dispenser. Repair/replace the shelving sections.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; Hi-temp dish machine in use. PIC does not currently have a Plate Simulating Temperature Disk; or 160F Thermal Labels; to test that at least 160F sanitizing rinse reached at the dishes. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. CDI- Thermal Labels acquired during inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-501.16; Core; Trash can missing at multiple handwashing sinks. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
6-501.11; Core; Floor tile grout worn down and holding water in mop/3-comp sinks area. PHYSICAL FACILITIES shall be maintained in good repair; with floors smooth and cleanable. Regrout the floors so smooth and cleanable.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
5-202.12; Core; Women's restroom hand sink is 97F; hand sink on the pizza line is 94F; hand sink in the dish room is 94F; front prep hand sink is 94F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Sliced tomatoes are 45F and turkey is 44F in the upright refrigeration unit. Keep all TCS food at or below 41F when held cold. The above food was moved to the walk-in cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.